However, on the bright side, I am spending lots of time working on preparing for the class I'm going to teach this fall semester. I love teaching, so even though it is really stressful preparing for something I haven't done before, it is exciting as well. :-) I've wanted to be a professor ever since I wanted to be anything so I'm super excited to finally have the opportunity to teach my own class at a University.
Ugh lets not even talk about the exercise. I always seem to lose motivation there first. How do y'all stay motivated to exercise/cook well when busy or stressed? Help!
Anyways, here's my Tuesday food stuffs:
Oats, Almond Milk, Chia Seeds, Melted Peanut Butter, Maple Syrup
And finally, roasted summer squash. I've been drowning in summer squash. I get a bag or two a week from my CSA veggie box. I'm going to try to document all of the ways I eat it because I'm sure I'm not the only one swimming in squash. Even though this preparation is very simple I really enjoyed how buttery and flavorful it made the squash. I drizzled it with balsamic, but I almost would have preferred it without to better enjoy the buttery flavor of the squash.
Roasted Summer Squash
Ingredients (serves 2)
4 summer squashes
1tbs olive oil
Pepper/Cayenne pepper to taste
1. Preheat oven to 400F. Slice the squashes thinly and as evenly as possible.
2. Toss the medallions with oil, salt, pepper and cayenne until evenly coated. Spread in a single layer (very important!) on a cookie sheet covered with parchment paper or aluminum foil.
3. Roast for 15-20 minutes (depending on the thickness of the slices). Pay close attention towards the end of the cooking time and take them out when they start to brown on the edges. They can go from brown edges to burnt super fast. They are so very delicate!
Drizzle with nice olive oil or balsamic vinegar. Mmmmm!